All dishes:

Veal

Veal chop with bolognaise sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Desserts

Roasted figs with spices

Desserts

Fig meringue cake

Cheeses

Foxglove

United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Sheep and Goats

Leg of lamb confit with sweet garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Shellfish and Seafood

Crayfish gratin

Desserts

Peach bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Desserts

Iced nougat with candied fruits and honey

Veal

Sauteed veal with porcini mushrooms

Pizza, Quiche, Tart and Pie

Roquefort cheese tart

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Shellfish and Seafood

Scallops with lemon zest

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Poultry

Roasted chicken with mandarins

Pork

Jambon de Paris

Desserts

Raspberry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Roasted almond and fig tart

Beef

Beef cheek with carrots

Veal

Braised veal tendron

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Game birds

Roast quail with black and white grapes

Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.